Chocolate Chip Gingerbread Cake Recipes

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CHOCOLATE CHIP GINGERBREAD CAKE



Chocolate Chip Gingerbread Cake image

Fold chocolate chips into gingerbread cake batter for a spicy, chocolaty holiday treat. We topped ours with tangy cream cheese frosting.

Provided by By Cindy Rahe

Categories     Dessert

Time 1h45m

Yield 16

Number Of Ingredients 22

2 1/4 cups Gold Medal™ all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom (seeds from about 4 whole pods)
1/2 teaspoon ground nutmeg (grated fresh nutmeg)
1/2 teaspoon finely ground black pepper
1/4 teaspoon ground cloves (about 3 whole cloves)
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
2 tablespoons grated gingerroot
1/2 cup molasses
2 eggs
1/2 cup milk
2 teaspoons vanilla
3/4 cup chopped chocolate or chips
1 package (8 oz) cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla
1 1/4 cups powdered sugar
2 to 4 tablespoons miniature chocolate chips

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper; grease paper well (especially the corners).
  • Grind spices if using whole. In small bowl, stir together flour, baking powder, salt, ginger, cinnamon, cardamom, nutmeg, pepper and cloves; set aside.
  • In bowl of stand electric mixer or in large bowl with hand-held electric mixer, beat 1/2 cup butter until creamy. Add brown sugar and grated gingerroot; beat about 3 minutes or until light and creamy. Scrape side and bottom of bowl; beat in molasses. Beat in eggs, one at a time, until completely combined and scraping bowl after each addition. (Batter may look curdled at this point, but that is okay.)
  • Gently fold in half of the flour mixture; fold in milk and 2 teaspoons vanilla. Fold in remaining flour mixture until completely combined. Fold in chocolate chips. Scrape batter into pan; smooth top.
  • Bake in center of oven 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 45 to 60 minutes.
  • To make Frosting, in medium bowl, beat cream cheese and 1/4 cup butter with electric mixer on medium speed until smooth. Beat in 1 teaspoon vanilla. Gradually beat in powdered sugar until combined and slightly fluffy. Spread frosting over cooled cake. Sprinkle with miniature chocolate chips.

Nutrition Facts : ServingSize 1 Serving

CRYSTALLIZED GINGERBREAD CHOCOLATE CHIP COOKIES



Crystallized Gingerbread Chocolate Chip Cookies image

This recipe is the best of twp worlds-gingerbread and chocolate chip cookies. Since they're combined, you don't have to choose between them. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 dozen.

Number Of Ingredients 15

1-1/2 cups unsalted butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1/2 cup molasses
3 teaspoons vanilla extract
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon pepper
1 package (10 ounces) miniature semisweet chocolate chips
1/3 cup finely chopped crystallized ginger
Additional sugar

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, molasses and vanilla. In another bowl, whisk flour, baking soda, ground ginger, cinnamon, salt and pepper; gradually beat into creamed mixture. Stir in chocolate chips and crystallized ginger. Refrigerate, covered, until firm enough to shape, at least 2 hours., Preheat oven to 350°. Shape level tablespoons of dough into balls; roll in additional sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until until set and edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.

Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 64mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE GINGERBREAD CAKE



Chocolate Gingerbread Cake image

Gingerbread is a classic holiday treat and here we're making a beautiful, round cake with chocolate oozing over the top. It has the quintessential gingerbread ingredients, but we're adding some additional rich flavors like espresso as well.

Provided by Canal House

Categories     dessert

Time 1h10m

Yield 12 servings

Number Of Ingredients 16

2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoons salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon dry mustard
1/2 teaspoon ground black pepper
8 tablespoons unsalted butter, softened
1/4 cup dark brown sugar
2 eggs
1 cup molasses
8 ounces chocolate chips, melted
1 cup espresso or strong coffee, cooled
8 ounces Chocolate chips
1/2 cup heavy cream

Steps:

  • Preheat the oven to 375 degrees F. Grease a 9-inch springform cake pan, then dust it with flour, tapping out any excess.Sift or whisk the flour, salt, ginger, cinnamon, allspice, mustard, pepper, and baking soda together in a large bowl and set aside.In the bowl of a standing mixer, cream the butter until light and fluffy.Add the brown sugar to the bowl of the mixer, and continue to mix on medium-high speed.
  • To the butter and sugar, add the eggs, one at a time, mixing between each addition. Add the molasses and melted chocolate to the mixing bowl, mixing well to incorporate.To the mix, alternate adding the wet (espresso) and dry (flour) until everything has been incorporated.
  • Pour the cake batter into the prepared pan, and bake for 40 minutes.
  • While the cake is baking, prepare the icing. In a small, heavy-bottomed saucepan set over very low heat, melt the chocolate and cream together. Remove from the heat and set aside to cool slightly.
  • Remove the cake from the oven, and set aside to cool for 10 minutes. Unmold the cake from the pan, invert it onto a wide platter, and spread the icing across the top, letting the chocolate drip down the sides. Cut into pieces and serve to your guests.

CHOCOLATE GINGERBREAD CAKE



Chocolate Gingerbread Cake image

This cozy spiced loaf cake gets a triple dose of ginger - ground, fresh and crystallized - and the totally delicious addition of chocolate. A pour of molasses and an assortment of other warm spices help round out the flavors, and buttermilk makes it extra moist. Serve slightly warm slices of this gingerbread with a bit of vanilla ice cream for a simple and satisfying dessert. Bonus: Baking this cake will make your house smell amazing.

Provided by Yossy Arefi

Categories     cakes, quick breads, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 18

10 tablespoons/141 grams unsalted butter, softened, plus more for greasing pan
1 3/4 cups/224 grams all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
2/3 cup/146 grams dark brown sugar
2 large eggs
1/3 cup unsulfured molasses (not blackstrap)
1 tablespoon finely grated fresh ginger
1/2 teaspoon finely grated lemon zest
3/4 cup buttermilk
1/4 cup/28 grams chopped crystallized ginger
1/2 cup/85 grams chopped semisweet chocolate

Steps:

  • Heat oven to 350 degrees and butter a 9-by-5-by-3-inch loaf pan. Line pan with parchment paper and butter and flour the paper.
  • In a medium bowl, whisk flour, baking powder, baking soda, salt and spices until well combined.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and butter. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, mixing for about 20 seconds in between each and scraping down the sides and bottom of the bowl as necessary. Add molasses, fresh ginger and lemon zest and mix to combine.
  • Set mixer to low and alternately add dry ingredients and buttermilk in 3 additions, beginning and ending with dry. Stir until a few spots of flour remain. Remove the bowl from the mixer and, with a spatula, fold in the crystallized ginger and chocolate.
  • Pour batter into prepared pan, smooth the top and bake the cake until set and puffed, and a tester inserted into the center comes out clean, 50 to 60 minutes.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 304 milligrams, Sugar 38 grams, TransFat 1 gram

CHOCOLATE GINGERBREAD BARS



Chocolate Gingerbread Bars image

The familiar deep color and moistness of gingerbread come in large part from molasses, a dark, thick syrup made from sugarcane juice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 16

Number Of Ingredients 12

4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan
1/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour, (spooned and leveled)
1 teaspoon ground ginger
1 teaspoon pumpkin-pie spice
1/2 teaspoon baking soda
1/2 cup packed dark-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/4 cup sour cream
1/2 cup semisweet chocolate chips
Confectioners' sugar, for dusting (optional)

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
  • In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
  • Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired.

CHOCOLATE COVERED GINGERBREAD CAKE



Chocolate Covered Gingerbread Cake image

This recipes takes the homey gingerbread to a new level that will impress your family and friends. I especially like to serve it for the holidays. -Julie Ferron

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 19

6 tablespoons butter, melted
3/4 cup packed brown sugar
1/3 cup molasses
2 large eggs
1 tablespoon grated fresh gingerroot
1-3/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup warm water
GLAZE:
1/2 cup heavy whipping cream
1/4 cup butter
2 tablespoons light corn syrup
8 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the butter, brown sugar, molasses, eggs and gingerroot. Combine the flour, ground ginger, baking powder, cinnamon, baking soda, salt and cloves; add to the molasses mixture alternately with water, beating just until combined. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a medium saucepan, combine the cream, butter and corn syrup; bring to a simmer over medium heat. Remove from the heat. Stir in chocolate and vanilla until smooth. Let stand until cool but still pourable, about 20 minutes. , Place a baking sheet underneath the wire rack. Reserve 1/2 cup glaze. Pour remaining glaze over cake; spreading with spatula cover top and sides. Chill cake and reserved glaze until glaze is just firm enough to pipe, about 1 hour., Pipe reserved glaze in a decorative pattern over cake. Cover and refrigerate. Remove from refrigerator 30 minutes before serving. ,

Nutrition Facts :

CHEWY WHITE CHOCOLATE CHIP GINGERBREAD COOKIES



Chewy White Chocolate Chip Gingerbread Cookies image

These cookies will rock your world and leave your friends begging for more. I must've made them 100 times before finally perfecting them. Great for the holidays!

Provided by Mickie Lear

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h30m

Yield 24

Number Of Ingredients 13

¾ cup butter
1 cup white sugar
1 beaten egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon salt
1 (12 ounce) package white chocolate chips
½ cup white sugar, for rolling

Steps:

  • Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
  • Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.

Nutrition Facts : Calories 230.9 calories, Carbohydrate 31.2 g, Cholesterol 26 mg, Fat 11.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 6.7 g, Sodium 213.7 mg, Sugar 22.4 g

CHOCOLATE-COVERED GINGERBREAD CAKE



Chocolate-Covered Gingerbread Cake image

So many German settlers carried their gingerbread treats to small towns around this country that the sweetly spiced cakes and cookies have become an all-American tradition. Coated with a chocolate ganache glaze, the homey cake of holidays past is transformed into a special-occasion dessert. This cake can be made vegan by using non-dairy margarine instead of butter and Rich's Whip instead of real whipping cream and ghiradelli semi-sweet chocolate chips with exceptional results. You can also add raspberries to the top. Recipe is from Bon Appetit, Dec. 2002.

Provided by NcMysteryShopper

Categories     Dessert

Time 50m

Yield 9-12 serving(s)

Number Of Ingredients 19

1 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup warm water
1/2 teaspoon baking soda
3/4 cup packed golden brown sugar
6 tablespoons unsalted butter, melted (3/4 stick)
1/3 cup mild-flavored light molasses
2 large eggs
1 tablespoon grated peeled fresh ginger
1/2 cup whipping cream
1/4 cup unsalted butter, room temperature
2 tablespoons light corn syrup
8 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1/4 cup crystallized ginger, chopped

Steps:

  • For cake:
  • Preheat oven to 350°F Butter 9-inch square metal baking pan. Line bottom with parchment paper. Butter parchment. Whisk first 6 ingredients in medium bowl to blend.
  • Mix warm water and baking soda in small bowl until baking soda dissolves. Using electric mixer, beat sugar, butter, molasses, eggs, and fresh ginger in large bowl until well blended. Add dry ingredients in 3 additions, alternating with water mixture in 2 additions, beating until just combined. Pour batter into prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool on rack 20 minutes. Run knife around edge of cake to loosen. Invert cake onto rack; cool. Peel off parchment.
  • For glaze:
  • Bring first 3 ingredients to simmer in medium saucepan. Remove from heat. Add chocolate and vanilla; stir until smooth. Let stand until cool but still pourable, about 20 minutes.
  • Place cake on rack set atop baking sheet. Reserve 1/2 cup glaze. Pour remaining glaze over cake, spreading with spatula to coat top and sides. Chill cake and reserved glaze until reserved glaze is just firm enough to pipe, about 1 hour.
  • Transfer reserved glaze to pastry bag fitted with 1/4-inch plain tip. Pipe 5 diagonal lines atop cake, spacing evenly. Cluster crystallized ginger atop lines. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.).

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From sarahjherman.com


GINGERBREAD CHOCOLATE CHIP LOAF — FEATHERSTONE NUTRITION
2019-01-08 Preheat oven to 325 degrees. Grease 8 1/2 inch loaf pan. In one bowl, mix together flour through salt. In a second bowl, mix together oil through maple syrup. Add the dry mix to the wet mix. Stir just until combined. Fold in chocolate chips. (Save some for the top if you want to get fancy.) Pour into prepared pan.
From featherstonenutrition.com


GINGERBREAD CHOCOLATE CHIP MUG CAKE - BAKERS TABLE
2020-11-18 Instructions. In a large mug, combine the egg, vegetable oil, milk, vanilla, and molasses. Whisk until the mixture is thoroughly combined. Whisk in the flour, sugar, gingerbread spice, baking powder, and salt. Sprinkle the top with chocolate chips. Place in the microwave for 1 minute and 20 seconds on full power.
From bakerstable.net


SOFT AND CHEWY GINGERBREAD MOLASSES CHOCOLATE CHIP BARS
2020-05-10 In a large, microwave-safe bowl melt the butter, about 1 minute on high power. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, molasses, vanilla, ginger, cinnamon, cloves, nutmeg, optional salt, and whisk until smooth. Add the flour and stir until just combined, don’t overmix.
From averiecooks.com


CHOCOLATE CHIP GINGERBREAD CAKE TRUFFLES | MEL'S KITCHEN CAFE
2019-01-02 Instructions. Preheat the oven to 350 degrees F. Lightly grease a large, rimmed baking sheet (11X17-inches or so). Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla and eggs. Add the flour, cocoa powder, baking soda, salt, ginger, cinnamon, allspice, cloves and nutmeg.
From melskitchencafe.com


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